chili

Whole 30 Chili

Makes 4 servings
**Bre Tip = double this and freeze it. Save it for your busiest week in the next month! Simply pull out of the freezer 2 days before your busy days hit and enjoy.

Ingredients

2 pound grass-fed organic ground beef OR ground turkey or lamb
2 onions finely chopped
6 cloves garlic minced
2 tsp cumin
2 tsp chili powder
1 tsp paprika
1 tsp mustard powder
1 tsp salt
2 red bell peppers, finely chopped
2 green bell peppers, finely chopped
1 can diced tomatoes
2 cups organic vegetable broth

Heat a large pot over medium heat. Add the ground beef and cook until meat is fully browned
7-10 minutes. Remove the meat form the pot with a slotted spoon and transfer it to a side dish, keeping the leftover fat in the pot

Add the onions, garlic, cumin, chili powder and salt to the pot. Reduce the heat to medium low and cook until the onions are translucent 4-5 minutes.

Add the bell peppers, tomatoes and broth and return the meat to the pot. Turn the heat up to high. When the chili reaches a boil, reduce the heat to low and simmer uncovered for 1 hour. Enjoy!

Here’s my top tip to save time with weekly meal prep:

Pick one dish to enjoy 3 nights in the next 7 days. I’ve put a simple example below for you, complete with 3 different full dinners using the same main dish. Enjoy!

Make this work for 3 meals!   ( Ex: Saturday, Monday & Wednesday)

Saturday  = small bowl of chili with Swiss chard + avocado toast and shredded goat cheese

1.5 cup chili + add 1 cup chard (de-stemmed and chopped). 1 minute before serving the chili add the chopped chard to the pot and simmer
1/4 cup grated goat cheese
“ Food for life seed muffins” found in freezer section of healthy grocery stores. Toast 1-3 times add 1 tsp ghee and 1/2 small sliced avocado

Monday  =
Chili + spinach & baked Japanese sweet potato with sautéed onion and mushrooms + sliced avocado

Chili = reheat on low and add 1.5 cup spinach leaves person to the pot for 1 minute.

Baked Japanese sweet potato= Thinly slice 1 red or yellow onion, put 1 tbsp coconut oil or ghee in the pan and heat to medium for 1 minute. Add onions and stir on low for 3 minutes
Add 1/2 tbsp ghee or coconut oil and add raw sliced crimini mushrooms. Saute for another 2-3 minutes

**Bre tip = bake the sweet potatoes 1-2 days in advance. Then simply cut into four long quarters and reheat in a pan for 8-10 minutes. (I do this on Sundays for busy Monday evenings.

Once potatoes are evenly browned. Cover open face potato slices with  onions and mushrooms  and enjoy!

Wednesday =
Chili w/ spinach & goat cheese quesadilla

Reheat 1.5 cup chili ( per person) on low
Make goat cheese quesadillas CLICK here for recipe + video